Nothing is more important when cooking beef than giving it a good sear.
It does not matter if you are making Julia Child's beef stew, beef bourguignon, or Anthony Bourdain's cote de boeuf, a good sear is essential.
Searing seals in the juices and adds a charred taste component that is wonderful. If you do this properly, your big hunk of beef does not even have to be cooked on the grill, but can be finished in the oven, a much safer and easier operation.
Cut of beef, best quality
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3-4 tablespoons oil
3-4 tablespoons butter
Long handled spoon
Allow the beef to come to room temperature. Nothing is crazier than tossing an ice cold cut of meat into a hot sauté pan. The idea is to maintain the temperature of the pan, not make it plummet. Melt the butter in the sauté pan, add the oil and bring to the smoking point.
Add the beef, fat cap down, use tongs to hold meat and to turn the meat from side to side. In just a few minutes you will have achieved a beautiful brown sear. Do not overdo it and burn the meat. Finish in a hot oven until the eternal temp is about 120 f. Set aside to finish cooking, covered lightly in foil. Please, whatever you do, never use a fork to stab meat. Poking holes in it allows the juices to run out. Second tip, never use a spatula to press meat, because that too forces out the juices you are trying to keep inside.